On food
Subtitle: its varieties, chemical composition, nutritive value, comparative digestibility, physiological functions and uses, preparation, culinary treatment, preservation, adulteration, etc.
By: being the substance of four Cantor lectures, delivered before the Society for the encouragement of arts, manufactures, and commerce, in the months of January and February, 1868. By H. Letheby.
Edition: 2d ed., enl. and improved.
Publisher: W. Wood and company
Published: 1872
Place of publication: New York
Language: eng
Number of pages: 255
Subjects: Food